Name: Black-Eyed Pea Salad
Prep time: 15 min
Total time: 15 min
Yield: 8-10 Servings
Ingredients: For the Salad; 30 ounces frozen black-eyed peas; 1½ cups finely diced red bell pepper; ½ cup chopped Italian parsley plus 2 tablespoons, divided; 2 tablespoons chopped fresh oregano; 10 ounces baby arugula; 2 bunches young dandelion greens and/or mustard greens, tough stems removed; 1 medium red onion, thinly sliced

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Black-Eyed Pea Salad

Author: Mary DiSomma

While the name “black-eyed pea” is a bit of a misnomer (it is, in fact a bean), what’s not in dispute is that this globally popular legume is packed full of nutrients and texture.

You’ve probably heard the notion that eating black-eyed peas on New Year’s Day will bring you luck for the rest of the year. While it’s generally agreed that this tradition originated in the southern United States, there seems to be some disagreement as to exactly why. However the origins seem to date back to at least the Civil War. The belief has now spread throughout the country at large, and New Year’s recipes such as the one below and Hoppin’ John (a mixture of black-eyed peas, rice, and pork) have become celebratory staples throughout the South.

This recipe produces a pretty hefty amount of salad, so it should be perfect for a family function or gathering. It also calls for frozen black-eyed peas, but if you're using dried black-eyed peas, make sure to set aside time for soaking and cooking the dried beans. Add peppers, arugula, plenty of fresh oregano along with a tasty vinaigrette dressing for a perfect meal or side salad for a party!

Black-Eyed Pea Salad

Black-eyed peas meet peppers, arugula tossed with a honey-mustard vinaigrette, and fresh oregano!

Yield: 8-10 Servings
Prep Time: 15 minutes 15 min
Total Time: 15 minutes 15 min

Ingredients

For the Salad

30 ounces frozen black-eyed peas
1½ cups finely diced red bell pepper
½ cup chopped Italian parsley plus 2 tablespoons, divided
2 tablespoons chopped fresh oregano
10 ounces baby arugula
2 bunches young dandelion greens and/or mustard greens, tough stems removed
1 medium red onion, thinly sliced

Instructions

Cook the black-eyed peas according to directions on the bag. Cool to room temperature.
Place black-eyed peas in a large mixing bowl. Add the red bell pepper, ½ cup Italian parsley, fresh oregano, arugula, greens and red onion. Toss gently to combine.
In a bowl, whisk together the vinegar, mustard, honey or agave nectar and garlic. Slowly whisk in the olive oil. Season with the salt and white pepper.
Toss the salad with the dressing. Transfer the salad to a serving bowl and garnish with the additional 2 tablespoons chopped Italian parsley.

Honey Mustard Vinaigrette

A little tangy, a little sweet, this is a great staple dressing for every home cook. It goes great with salads and proteins like salmon and chicken!

Yield: 6 Servings
Prep Time: 5 minutes 5 min
Total Time: 5 minutes 5 min

Ingredients

Instructions

In a bowl, whisk together the vinegar, mustard, honey or agave nectar and garlic. Slowly whisk in the olive oil. Season with the salt and white pepper.
Toss the dressing with your salad or veggies.
Transfer the salad to a serving bowl.